I have a question if I may. Will it taste the same if one doesn't use Bouquet Garni? You say use bay leaves instead, but did you say that the bouquet garni has other herbs like thyme, oregano and others? So shouldn't one add those as well to the mix?

I enjoyed the podcast. I liked the atmosphere capture of the market. It was nice to hear Ryan and Gabriela also. I know you went to a different market but I've heard that the mercado central of Barcelona is supposed to be one of the finest in all of Europe. What I also heard is that if there is hugely expensive banquet to be planned in Europe, the chefs will go to the mercado central in Barcelona to purchase the ingredients. Have you had a chance to visit this mercado? Maybe it can be a future podcast?

This website gives a few hints on creating your own boquet garni, (which I had never heard of before today). They mention that the most basic boquet garni has 3 stalks of parsley, one sprig of thyme, and a bay leaf.

I was just at that site yesterday. I also went to others. Half say use cheesecloth if not using twine. The other half say stay away from cheesecloth because it prevents herb transfer into the dish in preparation.

I have just opened one bouquet that I had at home -which doesn't come from Terrasa market- and found 5 bay leafs covering mainly thyme stalks but also a couple of oregano stalks and a couple of thyme flowers.

If you don't have the bouquet I would use some of the following herbs: a few bay leafs -be generous-, thyme or/and rosemary.

My mother cooks it with only 2 bayleaves and it is usually delicious. By the way the secret is the slow cooking.

I have just opened one bouquet that I had at home -which doesn't come from Terrasa market- and found 5 bay leafs covering mainly thyme stalks but also a couple of oregano stalks and a couple of thyme flowers.

If you don't have the bouquet I would use some of the following herbs: a few bay leafs -be generous-, thyme or/and rosemary.

My mother cooks it with only 2 bayleaves and it is usually delicious. By the way the secret is the slow cooking.

Speaking of spices, every time we go to Spain, the wife brings back several vasitos of "Hierbas Provenzales." Have you heard of this spice blend, and if so, do you use it often?

As Brian describes, it allows one to prepare food in advance as it slowly cooks it. This works great for stews and certain meats such as flank steak. It renders the meat tender and maximizes the opportunity for herbs and spices to become absorbed by the food. Using a slow-cooker for recipes which include bouquet de garni sounds ideal.

I have Hierbas Provenzales at home and despite being available in most of the supermarkets I wouldn't say that their use is widespread in Spain.

They are generally very nice with meat, apart from the examples added by Diana and Brian I would also use it with chicken. But to tell you the truth I don't use it very often as I usually prefer not to mixing many herbs in one plate being my favourite combination thyme and bayleafs.

I have Hierbas Provenzales at home and despite being available in most of the supermarkets I wouldn't say that their use is widespread in Spain.

They are generally very nice with meat, apart from the examples added by Diana and Brian I would also use it with chicken. But to tell you the truth I don't use it very often as I usually prefer not to mixing many herbs in one plate being my favourite combination thyme and bayleafs.

It seems to me that hierbas provenzales is unusually complex for spanish cuisine, which I thought of as much simpler with its fewer ingredients, and of course excellent.

I'm not knocking the hierbas, I am curious and definitely want to try it.